Aubergine Fritters & Brazil Nut Romesco Sauce

Method

1. Pre heat your oven to 200c. Place your peppers whole on a baking tray and drizzle over a little olive oil. Roast for around 20-30 mins until well roasted and soft, turning them halfway through. Roast your brazil nuts in the oven for around 5 mins until starting to brown. Set both aside to cool.
2. To a food processor add the brazil nuts, garlic and a good pinch of salt. Blitz until it resembles fine breadcrumbs.
3. Once your peppers have cooled peel the outer skin off and scoop out any seeds from the flesh, add the peppers to the food processor.
4. Add the rest of the ingredients and a good glug of olive oil and blitz again into a smooth, slightly loose paste. Taste and adjust your seasoning adding more salt or chilli. Set aside.
5. To a frying pan add a good glug of olive oil then add your aubergine along with a good pinch of salt. Sauté until well browned and soft stirring every so often. Set aside.
6. To a mixing bowl add all of your dry ingredients and mix well. Crack in an egg and whisk in enough cold water brining it together into a thick batter.
7. Add the cooked aubergine, crumble in the feta and tear in the mint leaves and mix well until all of the ingredients are incorporated.
8. Heat a good amount of oil in a skillet or deep frying pan, enough to shallow fry. Once the oil is hot enough, add a tablespoon of the batter per a fritter to the pan. Fry on one side then flip, once golden brown and crisp remove from the pan. Fry in batches repeating the process until the batter is used.
9. To serve spread the romesco sauce on the bottom of a large plate and scatter the fritters on top. Enjoy!